In article >,
"Michael \"Dog3\" Lonergan" > wrote:

> "DWACON" > looking for trouble wrote in
> news:xMyCf.24$c64.16@dukeread12:
>
> > The local supermarket had some ribeye cut about ½-inch thick. As
> > suspected, the size made the marinade soak through and it was much
> > more flavorful.
> >
> > The problem -- I wanted to sear the outside and being so thin it was
> > cooked to medium well (I was aiming for medium) before it could brown.
> >
> > Ideas on how to do it right next time?
> >
> > Thanks!
>
> Throw it on, and flip it a few seconds later, and yank it off. I'm talking
> seconds here. I use rib eyes that thin as breakfast steak for steak and
> eggs. I just pan sear them and serve 'em up with eggs and a side of
> potatoes.
>
> Michael

I got some of those last week. They are wonderful and were also on sale.

The trick is getting the pan as hot as possible.

I assume he was using Olive oil?
I started buying grapeseed oil specifically for steaks!

Heat the Cast Iron pan with grapeseed oil until the oil just starts to
smoke. Smoking GO oil is really hot! Make sure the marinated steaks are
at room temperature, and add any additional seasonings prior to cooking!
I use salt free lemon pepper and just a dash of garlic powder.

I use a pair of tongs to put them into the hot oil, then time for
exactly 1 minute per side. These steaks were about 3/4 inch thick.

They stay fairly rare on the inside and crispy dark brown on the
outside, and cut with a fork. ;-d Michaels "few seconds" might actually
be better as long as the outside of the steak is as brown as you want it.

Hope this helps?
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson